Roasted Squash and Apple Soup Recipe | Truvía®

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Roasted Squash and Apple Soup Recipe

Prep Time: 10 minutes
Cook Time: 35 minutes
Serving size: 1 cup
Calories: 180 Calories

Ingredients

1 ½ pounds butternut or kabocha squash, peeled, seeded and cut into 1-inch cubes
3 Tbsp olive oil, divided
1 Tbsp + 1 ½ tsp of zero-calorie Truvia Original Calorie-Free Sweetener Spoonable Jar***
1 medium onion, diced
1 clove garlic, minced
2 tart apples such as Granny Smith or Pink Lady, peeled, cored and cut into 1-inch cubes
1 small apple for optional garnish
1 Tbsp fresh thyme
1 qt. low-sodium chicken or vegetable broth
1 tsp kosher salt
Freshly ground black pepper
½ cup toasted pumpkin seeds

***or 5 packets of zero-calorie Truvia Original Calorie-Free Sweetener Packets

Directions

1.
Preheat oven to 400° F.
2.
Toss cubed squash with 1 Tbsp olive oil and 1 ¾ tsp of Truvia Original Sweetener (or 2 packets) and spread out in a single layer on a sheet pan. Roast for 20–30 minutes or until tender and beginning to brown, gently stirring halfway through roasting. Set aside.
3.
In a medium pot, heat 2 Tbsp olive oil over medium-high heat. Add onion and garlic and sauté 4–6 minutes or until softened. Add apples and thyme and sauté 5 minutes more. Add broth and 1 cup water and bring to a boil. Reduce to a simmer and cook 10–15 minutes or until apples are tender. Stir in roasted squash to combine.
4.
Puree soup in batches in a food processor or blender until very smooth. If soup is too thick, add additional water until desired consistency is reached. Return to pan and season with 2 ¾ tsp Truvia Original Sweetener (or 3 packets), and salt.
5.
Divide between bowls and garnish with thinly sliced apple, pepper and pumpkin seeds.
6.
Refrigerate leftovers.